TELEGRAM CONSERVATION COOK BOOK

MENU BY MRS. ROBERTS.

Lunch for Men Doing Outdoor Work.

Bean loaf, 2 slices, about $0.0400

Raisin sandwiches, 2 or 3 0600

Baked apple, cocoanut filling. . .0300 Pickles or relish of some kind .0100 Coffee, tea or cocoa (hot) 0200

Total $0.1600

Bean Leaf.

1 lb. can beans $0.1500

Vz lb. cheese (grated) 1500

% c bread crumbs 0150

1 T minced onion 0010

1 t salt 0003

Vs t pepper 0020

Gas, 20 minutes 0095

Total $0.3278

Put the beans through meat grinder or mash them. Kidney beans may be used, or home-made baked beans may be substituted for canned beans. Stir in the cheese, bread crumbs and onion. Season to taste with salt and pepper; form into a loaf. Baste with 2 ta- blespoonfuls of drippings and a little water occasionally, as it cooks in a moderate oven in about 20 minutes. This is fine, hot or cold.

Baked Apples with Cocoanut.

Pare and core five or six baking apples and fill the centers with co- coanut, using a teaspoonful for each apple, having soaked cocoanut in a little milk. Steam until soft. Remove carefully to a shallow dish. Put a teaspoonful of honey over each apple and brown lightly in the oven.

Brown Bread for Sandwiches.

1 c corn meal $0.0283

1 c whole wheat flour 0148

1 c graham cracker crumbs

(about) 0300

% T soda 0015

1 t salt 0003

% c molasses 0318

2 c sour milk 0126

Wood fire, 1% hours (Ms use) .0306

Cost of recipe $0.1499

Mix and sift 1 cup corn meal, 1 cup whole wheat flour, 1 cup Graham cracker crumbs, % of a tablespoonful of soda and teaspoonful of salt; add % cup of molasses and 2 cups sour milk; fill greased 1-lb. baking powder boxes two-thirds full of mixture; ad- just greased covers and tie down with a string, otherwise the bread in ris- ing might force off the covers; place boxes on a trivet in a kettle contain- ing boiling water, allowing water to come up around molds; cover closely and steam 1% hours, adding more boiling water as needed; remove from molds as soon as taken from the wa- ter. See to it that the baking pow- der tins do not leak before using them for steaming brown bread. One

and one-third cups of sweet milk or water may be substituted in this recipe for the sour milk. Cut thin slices for any kind of sandwich fill- ing.— Mrs. Roberts.

Raisin Sandwiches.

About one tablespoonful of chopped raisins for each sandwich; run raisins through meat grinder; add enough cream or canned milk to make a soft paste; spread thickly on the brown bread. Of course white bread may be used.

Pickles or relish (home-made) ought to complete this lunch, with hot coffee, tea or cocoa. — Mrs. W. S. Rob- erts, 1310 Clay street.

MENUS BY MRS. EVANS.

Mrs. Evans says: We are smalx farmers and my husband works away from home about half the time, team- ing, so I will give you an idea of what I put in his lunch box.

Workingman's Lunch No. 1.

V2 pint milk.

2 rye bread sandwiches filled with cheese (home made.)

1 square of gingerbread.

1 boiled egg.

1 boiled potato with jacket on.

Salt and pepper shaker.

Workingman's Lunch No. 2.

1 pint milk.

2 jam sandwiches.

2 buttered graham gems.

% pint baked beans.

1 small onion.

1 tomato.

Salt and pepper shaker.

Workingman's Lunch No. 3.

1 pint milk.

2 chicken sandwiches. 2 rolled oat cookies.

1 cup apple sauce.

1 pickle.

On cold days I substitute one-half coffee mixed with the milk, flavored with sugar and heated. As we pro- duce most all of these articles on the farm, I will leave their commer- cial value to you. — Yours truly, Mrs. V. C. Evans, Waluga, Or.

MENUS BY MRS. GEOUGH. Workingman's Lunch No. 1. Cost. 4 white bread sandwiches, let- tuce and sardine filling $0.0600

Celerv hearts 0200

2 stuffed eggs 1011

1 cup rice custard 0610

2 cup cakes 0324

Spiced crabapples 0200

2 cups coffee 0300

$0.2245 Recipes.

Sardine filling for lettuce sand- wiches— Remove the skin and bones from V2 can sardines, work to a paste

LUNCHES FOR OUTDOOR WORKERS

with the yolks of 2 hard-boiled eggs, salt and pepper and add enough mus- tard dressing to make moist enough to spread.

Sandwich Filling No. 2. 1 cup raisins, y2 cup nuts, V2 cup dates, 1 tablespoon brown sugar. Put through food grinder.

Stuffed Eggs.

2 eggs $0.1000

1 t minced ham (left over) 0000

% t salt 0001

Vs t pepper 0010

Cost of 2 eggs $0.1011

Cut two hard-boiled eggs in two, with the yolks cream 1 t minced ham, dash of salt and pepper; press into the white halves, wrap in oiled paper.

Rice Custard.

1 egg $0.0400

V2 c milk 0134

1 t sugar 0009

2 T cooked rice 0005

Vs, t salt 0001

Vs t cinnamon 0010

Wood fire, 15 min. (V2 use).. .0051

One egg, y2 cup milk, 1 teaspoon

sugar, 2 teaspoons cooked rice, a

dash of salt and cinnamon. Bake till

set and brown.

Cup Cakes.

1 T compound $0.0078

V2 c sugar 0209

Vz c Karo syrup 0312

2 egg whites 0400

2-3 c milk 0178

1 t flavoring 0292

1 2-3 c flour 0235

2 t baking powder 0072

Wood fire, medium (% use).. .0115

1 dozen cakes cost $0.1891

Cream 1 tablespoonful butter, V2 cup sugar, y2 cup Karo syrup, white one egg, add 2-3 cup milk, beaten white of 1 egg, 1 teaspoonful flavor- ing and 1 2-3 cups flour, sifted sev- eral times with 2 level teaspoonfuls baking powder and bake.

Working Man's Lunch — No. 2.

rolls, lettuce and meat filling. .$0.03

c scalloped hominy 06

stuffed pepper 02

slices brown bread 01

c apple butter 02

c coffee .03

Total cost $0.19

square raisin cake 02

French Rolls.

One cake yeast (compressed), dis- solved in 1 cup water (lukewarm). Add enough flour to make a batter; let stand till the following cools: Three cupfuls skimmed milk, heated; while hot add 1 tablespoonful sugar, 1 level tablespoonful salt, 1 table- spoonful butter or substitute. When When cool add the yeast and 1 well beaten white of egg and about 4 or 6 cupfuls of flour to make a soft dough. Let rise twice in well greased bowl, roll out an inch in thickness; cut in strips about four inches long and two inches wide; fold lightly into shape; let rise in pan and bake about 10 minutes.

Scalloped Hominy.

Into y2 cupful milk beat 1 egg, dash of salt and pepper and 2 tablespoon- fuls cooked hominy; bake till custard is set and brown.

Canned Peppers Stuffed.

Mix equal parts of any chopped cold meat, or salmon with celery; season and press into the pepper shells.

Raisin Cake.

1 c raisins $0.0500

1 c water 0000

1 c brown sugar 0417

y2 c compound 0625

1 egg 0400

% c milk 0134

1 t soda 0007

21/2 c flour 0353

% t salt 0001

1 t cinnamon 0083

y2 t cloves 0042

Wood fire, 20 min 0139

Cost of cake $0.2701

Boil together 1 cupful raisins and 1 cupful water. Let cool. Cream 1 cupful brown sugar, y2 cupful butter substitute, 1 egg, y2 cupful milk. Add the raisins and water and 1 level tea- spoonful soda. Sift together iy2 cup- fuls flour, % teaspoonful salt, 1 tea- spoonful cinnamon, y2 teaspoonful cloves. Add to the above and bake 20 minutes in moderate oven. Use bak- ing pan about 10 inches square. Cof- fee to be carried in thermos bottle. — Mrs. Gough, 902 East Seventh street North, city.

Phone Your Want Ads to The Telegram- Broadway 200, A 6701

Lunches for Parties, Picnics, etc., for Ten People

PARTY MENU BY MRS. SPENCER.

Chicken Rolls.

Fruit Salad with Pineapple Dressing.

Angel Food. Pineapple Sherbet.

Chicken Rolls. Cost

2-lb. chicken, 25c lb $0.5000

2 T butter 0312

2 T flour 0018

V4, t pepper 0021

1 t salt 0003

% t celery salt 0031

Gas to cook chicken, 1-3 on... .0114

Total $0.5499

One dozen rolls, home-made,

whole wheat 1200

Total $0.6699

Melt the butter and blend it with the flour; add gradually four cups of chicken stock; season with the spices; stir until smooth. Chop the chicken, which has been removed from the bones; mix well; remove the soft crumbs from crisp rolls. Fill with the prepared chicken; place in the oven until hot and serve garnished with parsley and olives. There is no butter needed in this recipe except the two tablespoonfuls used in the filling for rolls. The crumbs I use for a pudding or brown for future use.

Fruit Salad. Cost.

2 bananas $0.0416

2 apples 0200

2 oranges (30c dozen) 0500

4 slices pineapple 0400

Total $0.1516

Dressing for Salad.

2 egg yolks $0.0400

Vi c vinegar 0125

% c pineapple juice (from

above) 0000

1 T cornstarch 0002

1 t mustard 0083

% t salt ; 0001

1 head lettuce 0500

Gas, ten minutes 0019

Total $0.1130

Mix the cornstarch, mustard, salt and syrup, then add well beaten egg yolks and vinegar, cook in double boiler ten minutes, and add juice. When cool pour over fruit. Serve on lettuce leaves.

Angel Food.

2 eggs, whites only $0.0400

1 cup milk 0268

2-3 c sugar 0278

1 c flour 0141

3 t baking powder 0063

% t salt 0001

Gas, 30 minutes, low 0127

Total $0.1278

Scald the milk in double boiler, sift the flour and baking powder four times with the sugar and salt; add milk, stirring as little as possible. Add whites of eggs, beaten stiff, bake in slow oven in ungreased pan. This is a delicious cake and is economical. Pineapple Sherbet. Coat

1 can pineapple (grated) $0.2500

% c Karo syrup 0938

2 lemons (juice) .0416

4 eggs (whites only) 0800

3 pints cold water .0000

This makes 2V2 quarts $0.4654

Mix the pineapple, syrup, lemon

juice and water together, lastly the whites of eggs beaten stiff, freeze and serve with angel food.

Total Costs.

Chicken rolls $0.6699

Fruit 2646

Angel food 1278

Pineapple sherbet .4654

Total cost to serve 10 people. $1.5277

Or only 15 1-3 cents each. — Mrs. G. Spencer, 1360 East Davis st.

PICNIC LUNCH BY MRS. WILLIAMS.

Before one can plan upon a picnic lunch, the time, the place and the company should be given great con- sideration. In my lunch I shall plan for 10 adults off for a day of pleasure at some mountain stream. Fish must be caught and can be fried or roasted on a wire before the fire. Three loaves home-made bread, V2 pound butter, two glasses of jelly, one pint home- made pickles, one pint olives, two quarts of baked beans, taken in the pan in which they were baked, and this reheated in a hole in the ground where a fire has been; two green cur- rant pies, two quarts potato salad, V2 pint cream, 1% cups extra fine ground coffee. Take also salt, pepper and lettuce leaves to cover paper plates. This will keep your plate clean for the various courses. You will also need paper napkins, sugar, one fry- ing pan, one small can Crisco or olive oil to fry your fish.

Coffee at a Picnic.

Dig a hole in the ground about six to eight inches deep and dig an open- ing to this hole on one side for a draught. Now place some flat rocks around the upper edge and set a pail half full of water on the stones, build your fire and the water will boil in a few minutes. Have 15 tablespoon- fuls coffee in a cheese cloth bag, put in coffee pot, pour on boiling water and let stand over the fire five min- utes. This will make 20 cups of strong coffee. — Mrs. W. W. Williams, 1411 Rodney avenue, city.

(Mrs. Williams did not price her recipes, so I will not try to do so.)

War Holiday Dinner Menus

To Serve Six People, a "Company Din- ner," for Not Over 50 Cents Each, or $3 for the Whole Dinner.

Requirements — Every item, includ- ing- fuel, must be priced, with recipes for each item of food on the menu, ex- cept such things as celery, oranges, etc., which are served as they are, without any additions to their cost. Pickles, jelly, etc., "put up" at home, priced just half what the same amount of the best quality of that item sells for at your grocery. We require a soup, a meat, with white potatoes and at least one other cooked vegetable, a salad, a dessert, coffee and nuts or fruit. (No candies this year.) Please remember above all things that this is a War Thanksgiving, and do not use the meats our government wants conserved, but use any of the meats or meat substitutes we spent the whole month of October upon. Pish or sea food of any kind, any kind of wild game or poultry except turkey, which we agreed not to have, as too expensive. Why not have some of our delicious raisin brown bread?

Challenge every item in your old standby recipes for sugar and fats. "Save the fats!" "Save the sugar!" If you can't, and use that recipe, look up some other recipe and make some- thing else this year. We are going to have four prizes this week on this work.

Our First Prize, for the best con- servation menu, in which each and every item of each and every recipe in the whole menu meets Mr. Hoover's requests of us.

Second Prize — For the second best menu, as in the first prize.

Third Prize — For the menu that gives the most and best food, with the most courses and little extras, for the money.

Fourth Prize — For the second best menu, as in the third prize,

Our Menus.

Here are many holiday menus, all "good enough to eat," cooked as our experienced home cooks know how to cook them to beat the world. A dainty and pampered appetite may prefer an expensive hotel dinner, but as for me, and ninety-nine men out of a hundred will agree with me, no holiday dinner was ever so good as the one cooked by the dear home people, each item chosen to please some one of us particularly, and every single thing cooked, fla- vored with love and good will for

the dear ones who were to eat it. I believe there is a spiritual quality in such food, that is lacking In much of our modern rushing life.

First Prize — For the best con- servation menu, in which each and every item of each and every recipe in the whole menu meets Mr. Hoover's requests of us. This was won by Mrs. W. W. Williams, 1411 Rodney avenue, city, with the following menu:

MENU BY MRS. WILLIAMS.

Cream of Clam Soup with Wafers

Mustard Pickles Beet Relish

Croppie Sauted on Lettuce

Roast Chicken

Bread Stuffing Giblet Gravy

Sweet Peach Pickles Currant Jelly

White Potato Balls

Baked Squash, Stewed Onions

Biscuits Butter

Apple Salad with

Wafers Mayonnaise Dressing

Oregon Prune Pie Raspberry Jello with Cream Dressing

Small Cakes

Nuts Raisins

Crystalized Grapes

Cream of Clam Soup.

Carrots, 1 oz $0.0019

Flour, 1 T 0009

Onion 0019

Cabbage heart 0000

Celery tops 0000

Juice V2 pint clams 0200

Parsley 0000

Salt, 1 t 0003

Pepper, % t 0010

Potato water, 1 cup 0000

Butter, 1 t 0032

Milk 0350

$0.0642 Put the vegetables through the meat grinder. Pour over them 1 pint of boiling water and let boil till tender. Add salt and pepper. Strain, add one cup potato jelly. Drain your potatoes into a dish. When well settled pour off top and use the bottom or thick part in your soup. One cup clam juice that you canned when clams were 15c a dozen, one dozen clams to the quart. You may use the minced clams in croquets next day. Add 1 cup boiling milk, flour mixed in but- ter, and last the minced parsley. Let come to a boil and serve hot in cups.